Wild Boar Sausages with roasted garlic & cheddar cheese mash

The smoked sea salt will give the mash that extra depth and subtle smokiness — perfect with the roasted garlic and mustard!

WHAT YOU'LL NEED

• 8 Wild Boar Cumberland Sausages
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)

For the onion and beer gravy:

• 2 tbsp unsalted butter
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 cup dark beer (such as stout or porter)
• 1 cup beef stock
• 1 tbsp flour
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar 
• 1 tbsp brown sugar
• Fresh rosemary sprigs (optional, for extra flavour)
• Salt and pepper, to taste

Roasted garlic and cheddar cheese mash:

• 1 whole head of garlic
• Olive oil, for roasting
• 1kg floury potatoes (such as Sebago or Maris Piper), peeled and cut into chunks
• Smoked sea salt, to season the water and for finishing - we used Olssons
• 100g mature cheddar cheese, grated
• 200g butter, plus extra to serve
• 1 cup full cream milk (warm)
• 1 tbsp wholegrain mustard
• Black pepper, to taste

HOW TO COOK IT

Preheat the oven to 200°C.

In a large oven-safe pan, heat the olive oil over medium-high heat. Season the wild boar sausages with salt, pepper, and thyme.

Add the sausages to the hot pan and brown them on all sides, about 5-7 minutes. You want them nicely seared for that extra flavour.

Once browned, transfer the pan to the oven and roast the sausages for 15-20 minutes, or until fully cooked through. Make sure to check they’re cooked to an internal temperature of 70°C (160°F).

For the Onion and Beer Gravy:

While the sausages are roasting, prepare the gravy: In a saucepan, melt the butter over medium heat. Add the sliced onions and cook them slowly, stirring occasionally, until they are caramelised, about 15-20 minutes. Keep an eye on them to avoid burning.

Add the minced garlic to the onions and cook for another 2 minutes until fragrant.

Sprinkle the flour over the onions and garlic, stirring to combine. This will help thicken the gravy.

Slowly pour in the beer while stirring, scraping any bits off the bottom of the pan.

Add the beef stock, Worcestershire sauce, balsamic and brown sugar. Stir to combine. Bring the mixture to a simmer and cook for 5-7 minutes, until the gravy thickens and becomes glossy. If the gravy becomes too thick, simply add a bit more beer or stock to loosen it.

Taste and adjust the seasoning with salt and pepper. If you like, throw in a few fresh rosemary sprigs for extra aromatic flavour as the gravy simmers.

Pour into the sausages in the oven and coat well. Continue to cook for a further 5 minutes.

Serve hot with Roasted Garlic & Cheddar Cheese Mash.

Roasted Garlic and Cheddar Cheese Mash:

Preheat the oven to 200˚C.

Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes, until soft and golden. Set aside to cool slightly.

Meanwhile, bring a large pot of well-salted water (using smoked sea salt) to the boil. Add the potatoes and cook until tender (around 15 minutes). Drain well, then return the potatoes to the hot pot for a minute to allow excess moisture to evaporate.

Squeeze the roasted garlic cloves from their skins and mash with a fork. Add to the potatoes along with the butter, cheddar cheese, and wholegrain mustard. Mash until smooth and creamy, adding the warm milk a little at a time until the mash reaches your desired consistency.

Season with smoked sea salt and black pepper to taste. Serve immediately, with an extra knob of butter melted over the top.